Hot Dish

By Judi Gallagher | February 1, 2011

Chef/partner Charlie Flint has come up with the perfect start to dinner at Fleming’s. His roasted mushroom ravioli with Portobello and shiitake mushrooms is earthy and rich—but still leaves room for steak. Tender pillows of light pasta sheets are filled with fresh, exotic mushrooms that add a meaty texture to... Read more »

Chef/partner Charlie Flint has come up with the perfect start to dinner at Fleming’s. His roasted mushroom ravioli with Portobello and shiitake mushrooms is earthy and rich—but still leaves room for steak. Tender pillows of light pasta sheets are filled with fresh, exotic mushrooms that add a meaty texture to the pastry. Make sure you dunk every piece of the ravioli in that creamy, buttery porcini sauce.